In a large mixing bowl, whisk together pumpkin puree, eggs, and milk until smooth. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix thoroughly and let sit for 5 minutes.

Preheat a non-stick skillet or griddle over medium heat. Add butter or oil and swirl to coat. Ensure it's hot enough for cooking.

Dip each slice of bread into the batter for about 10 seconds per side. Let excess batter drip off before placing on the skillet.

Place soaked slices onto the skillet, cooking for 3 to 4 minutes on each side until golden brown.

Once cooked, stack the pumpkin French toast on a serving plate, drizzle with maple syrup, and sprinkle with powdered sugar and chopped nuts, if desired.